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Pumpkin Ale Cheese Dip

And now, a break from your regularly scheduled sugary program.  This recipe is a spin off of a cheese that I printed off a cheese website a few years ago, tweaked to  include pumpkin, and its (to me) natural cheesy counterpart: goat cheese. I have been making the original and bringing it to parties and potlucks for ages now.  I’d like to think this new recipe will make an appearance at maybe a few fall tables, Halloween parties or maybe just a regular Friday movie night.  And believe me, it’ll feed a crowd, or you better be prepared to store some as it makes about 5 cups.  It’ll keep in the fridge a few days and could likely freeze ok.  It will also thicken a bit upon standing, so if you want to keep it warm and soft, keep it in a fondue pot, or warm it regularly in the microwave. 

It also makes use of those pumpkins you may have left over from Halloween, and the microbrewed pumpkin ales and beer that pop up this time of year.  For this recipe, I used Propeller Brewery Pumpkin Ale, and some of the roasted pumpkin puree that I’ve used in some other recent recipes.

The resulting recipe, which can be served with tortilla chips or potato skins (I made the original once with blue and white potato skins and it looks and tastes great).

  • 1 small onion, finely diced (about a 1/2 cup)
  • 1 cup Pumpkin Ale or beer of your choice
  • 3/4 cup pumpkin puree
  • 3 cups Tex-Mex shredded cheese, or a combo of cheddar and monterey jack.
  • 1 cup crumbled goat cheese
  • 2 tablespoons all purpose flour
  • 1 1/2 tbsp taco seasoning (I make my own – check
  • 1 to 2 tablespoons chopped chipotle in adobo sauce, or whatever pepper you choose
  • 3/4 cup sour cream

Mix together shredded cheese, flour and taco seasoning, set aside.

In microwavable glass container (you could also use a saucepan on the stove) combine chopped onions and pumpkin ale.  Microwave for about 5 minutes or so until onions are translucent.  Add pumpkin puree and heat for another minute or so.

To the beer-onion-pumpkin mixture, add shredded cheese mixture in handfuls and whisk to combine.  Add crumbled goat cheese and chipotle peppers and return to microwave for 3 or 4 minutes until mixture is creamy and blended.  Mix in sour cream, and serve.


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